关键词: 即食, 菲律宾蛤仔, 正交优化, 工艺研究, read-to-eat, Ruditapes philippinarum, orthogonal optimization, process research

Abstract: In this paper, the influences of the key processing parameters, including the deodorization, pickling, color-protecting and drying on the quality of the ready-to-eat Ruditapes philippinarum products were evaluated by taste and flavor, moisture content and texture properties. The optimum process conditions of Ruditapes philippinarum leisure food were carried out by single factors and orthogonal combination experiment. It was concluded that the deodorization process parameters were 2.0% jasmine juice adding 2.0% ginger juice, time 80 min; Pickling process parameters were 5% salt, 2% monosodium glutamate, 8% sugar, time 4 h; Color-protecting parameters were 0.10% D - ascorbic acid sodium, time 1 h; Drying process parameters were temperature 75 ℃, time 3 h. In this condition, the instant Ruditapes philippinarum products were special in flavor, and good in taste.